February 18, 2014
When I was growing up, my mother often served eggs for dinner. The idea that we could have what was usually a breakfast food for dinner was a fun and unique thing for us. For my mother, it was a great way to get a nutritious dinner on the table fast.
We had our fair share of waffles and pancakes for dinner, too, but for some reason, I remember the egg dishes the most. Most frequently, we had eggs in omelets, scrambled or my personal favorite, pan-fried in toad in the hole.
January 28, 2014
When the Seahawks played their first season in Seattle, I was 6 years old. To say it was a big deal to finally have a professional football team in the Emerald City is putting things very lightly. It was an epically huge deal. We lived in Ballard during those first years and every Seahawk Sunday the town basically shuttered its doors.
Everywhere you went, the city was in thrall. It was nothing to see people walking down the street, transistor radios glued to their ears, neighborhood bars overflowing with fans, men, young and old huddled outside Sunday church services, listening quietly to car radios and cheering our beloved Seahawks to victory.
January 21, 2014
Eating lighter/healthier is for me not so much a New Year’s resolution but rather one that I attempt to view as an ongoing daily one. I often fail in this attempt, but its appeal is ever present and I love the way I feel when I eat wholly and healthfully. More vegetables, more healthy fats and more whole grain are really the focus of our efforts around here these days and soup is, in my opinion, the perfect vehicle for their consumption.
December 17, 2013
If the hustle and bustle of the holiday season has just about overwhelmed you and the thought of making one more treat or wrapping one more gift is more than you can bear, I hear you.
Every year, with the best intentions, I set out to make and bake an ambitious list of treats and goodies. Every year, I fail miserably to accomplish even a fraction of what I intend. Life, work, holiday merry making and all the other responsibilities just simply get in the way.
I’ve made peace with doing less over the years, and as my children have gotten older I’ve realized that really the most important thing is just to make a priority of enjoying the season. Spending time together in the kitchen is a great way for us to do that.
November 26, 2013
Serve up a strata the morning after a holiday feast
One of the most wonderful by-products of the Thanksgiving meal, in my mind, is the abundance of leftover turkey.
If you haven’t completely exhausted yourself in the kitchen on the day of, there are a plethora of recipes to be found online and in magazines that will help you turn the humble bird into another spectacular meal.
October 22, 2013
In my mind, there is nothing quite as representative or symbolic of fall than baked apple desserts. Caramelized in sugar, sprinkled with cardamom and cinnamon or stewed in compotes on pancakes, or eaten unadorned from a bowl, warm and tart and sweet, I think you get the idea.
Beautifully versatile, apples beg to be included in not only the sweet, but they are also perfect companions to the savory. They are best simply roasted in a pan with onions, and sausages, drizzled with maple syrup or slipped into crispy, melty cheese sandwiches. Serve along side roasted tomato soup and you really cannot go wrong.
September 24, 2013
Easy, flavorful French onion soup is a perfect way to welcome fall.
With shorter days approaching, leaves beginning their slow, vibrant metamorphosis and wafts of fall greeting us at every turn, it’s time to turn our thoughts to warm and comforting food.
September is often our bonus month of summer. However, despite our lovely, frequently sunny days, a change in the air is most often immediately felt once the calendar turns and Labor Day has come and gone. Cooler, shorter evenings require soups, slow-cooked dinners and hopefully more time around the dinner table enjoying them.
August 20, 2013
There are few foods that epitomize summer more than ice cream. Lazy afternoon days soaking up the rarefied Pacific Northwest sun are just somehow made better, more poignant with a bowl or cone of meltingly creamy ice cream at hand.
The plethora of summer fruits available in markets right now are just begging to be included in virtually everything we eat. In salads, on the grill brushed with olive oil, in desserts and in this case, specifically in ice cream.
August is the perfect month to dive into some homemade ice cream if you haven’t had the chance yet. Gone are the days when in order to make ice cream you needed a bulky, hand-crank-and-rock-salt contraption. Gone even are the days when you need an ice cream maker of any kind. Easy no-churn ice cream recipes abound and the beauty of them lies in their versatility.
July 23, 2013
One could say I’m a bit over zealous when it comes to our summer fruit here in the Northwest. After all, we do have to wait several seasons for the sweet treasures. So, it’s no surprise when I end up with loads of stone fruit and berries on my kitchen counter. Every year, I justify my lack of summer fruit restraint by telling myself I’m going to can the bulk of my stash.
But only a small portion of the summer ripened local berries makes it into my canning day. Most of it ends up in the bellies of the Bennett Family. That’s really how we like it best. In a bowl on the kitchen counter for snacking, breakfast, lunch and dessert.
June 25, 2013
One of the best things about summer is grilling season. Juicy flavorful burgers topped with thick slices of locally made Beecher’s cheddar, slow grilled ribs that fall off the bone and locally raised bone in chicken, grilled to perfection with just a little crisp outside and slathered in my favorite barbecue sauce.
Summer is a time of celebration and revisiting all of those beloved seasonal flavors that come but once a year.
Although The Bennett Crew could consume grilled chicken weekly, by the middle of summer, we’re hankering for some new flavors. Marinating chicken is a great way to infuse new flavors into a chicken dish, as well as keeping your chicken moist and juicy. This marinade uses yogurt to tenderize the chicken, and the basil pesto infuses it with a lot of enticing summer flavor.